The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1887-07-01
WHOLESOME BREAD.
Elementary Principles and Important
Points in Bread-HTaking.

Elementary Principles and Important
Points in Bread-Making.
Bread of some kind forms an article
of diet for all nations, and that it
should be of the best quality is of the
greatest Importance, the health and
welfare of the family depending SO
largely upon it.
In making bread, as in every other
branch of cooking, the main thing is to
become acquainted with the elementary
principles Few things that belong to
the department of housekeeping have
been so much discussed as bread-bak-
ing, and possibly it is because there has
been so many different theories adj
vanced upon the subject that house
keepers are bewildered and uncertain
as to the best made.
OF course perfect bread can be made
only from the best material, combined
with the most scrupulous care and at
tention throughout the process. There
should be no delay when the sponge is
well mixed, and obtains the proper de-
gree of lightness, or placing the loaves
in a hot oven when ready to bake.
Certain chemical changes must take
place in some of the components of the
mixture, and as it is very important
that all the necessary conditions for
aiding these changes should be perfect,
it is of course plain to every house
keeper that both knowledge and skill
are required to become successful in
the art of bread making.
After the quality of flour, indeed
some cooks say in advance of it, the
first thing to be considered in bread
making is the yeast. Without good
yeast it is impossible to make good
bread, and it should be the ambition of
every housekeeper to acquire the art
of making good homemade yeast.
When ready to make bread the first
step is mixing the ingredients. At
mospheric changes affect the sponge,
and it is, therefore, best to mix it in a
stone vessel and keep it excluded from
the air. In summer no artificial heat
is needed, but in winter it should be
kept warm.
The length of time required for
kneading is materially affected by the
quality of the flour and the kind of
yeast used, the better the quality of
both the less time for working the
bread will be requisite.
The most important point in bread
making is reached when the loaves are
put in the pans for the last time. To
decide when dough is sufficiently light
to bake is matter of great considera-
ton to the cook, as it varies in different
temperatures and at different seasons
of the year, but practice will soon teach
the length of time required. 1t is sell
dom less than half an hour, or more
than two hours A loaf Of bread should
be nearly double in size after it is put
in the pan. The heat of the oven
should be moderate when the bread is
put in to bake, and should be gradually
increased in intensity.
There are various methods Of testing
bread to ascertain when done. A loaf
Of dhot bread when well baked viii not
burn the hand; if it does. there is more
hot steam within than is consistent with
perfect baking. and the bread should
De replaced in the oven. The crust
of a well baked loaf of bread Is a rich
brown. If any doubt is entertained
of the bread being we'll done, it is bet
ter to leave it in the oven little too
long than not long enough.
Bread, as soon as baked, should be
taken from the pans and placed I'M
covered in such position as will ex-
pose the greatest possible amount OF
surface to the air. This prevents the
crusts from being hard, as well as per-
mits the rapid escape of gas iayolyed in
the process OF fermeHtatio5 Eklgd +
Parker, Gn LouisgtHe Coautc1-J0uraat